Roasted-Grilled Barbecue Chicken →

Every grill-master has his/her own preferred way to grill chicken. For cooks who prefer to grill boneless, skinless chicken, the most common method is to season the chicken and cook it on a hot grill over direct heat, turning it frequently to avoid burning it. This method requires attention and timing to prevent undercooking the chicken, or turning out carbonized, dry chunks of what was supposed to be delicious, juicy grilled chicken. For cooks who prefer the flavor of bone-in chicken with skin intact, another popular way to grill chicken is to sear the chicken on a hot grill over direct heat and then move the pieces to a part of the grill with indirect heat, essentially roasting the chicken in the closed grill before finishing it over direct heat to crisp up the skin and caramelize the barbecue sauce. This method is time-consuming, but with much attention and practice, it will produce excellent barbecue chicken. For those of us who prefer the flavor of skin-on, bone-in grilled chicken and want to spend more time visiting with our guests rather than tending to flare-ups on the grill, try seasoning the chicken and roasting it ahead of time in a 400 F. oven for about 40 minutes until the skin is crispy.  Brush on the sauce and finish the chicken on the grill in less than 10 minutes. Easy peasy with reliable results! Your dinner guests will appreciate you. (Note: If you don’t grill in cold weather, brush the sauce over the chicken while in the oven and remove once your Insta-read thermometer reaches 160-165 F. and the sauce has begun to caramelize. Remove from the oven and tent for 5-10 minutes.)

Ingredients
·   1-2 pieces of bone-in, skin-on chicken thighs and breasts per person (preferably air-chilled chicken)
·   Salt and pepper to taste
·   Garlic powder
·   Fresh lemon juice
·   Asian Barbecue Sauce (see below) 

Preparation
Preheat the oven to 400 F.
1. Season the chicken with salt and pepper and garlic powder. Drizzle with fresh lemon juice.
2. Place the chicken pieces on a grate on a sheet pan and roast for about 40 minutes or until the skin is crispy and brown. Preheat your grill.
3.  Once the skin is nice and crispy, remove the sheet pan from the oven and brush on your barbecue sauce of choice. Cover the sheet pan with tin foil and set aside for up to an hour. Finish the chicken on the preheated grill turning and brushing on more sauce as desired until the sauce is caramelized on both sides. (3-5 minutes per side)

Asian-Style Barbecue Sauce
Ingredients
-3/4 cup ketchup
-3/4 cup soy sauce or tamari
-1 cup packed brown sugar
-1/3 cup sake (you can sub dry-sherry if you don’t have sake)
-3 teaspoons sesame oil
-1 tablespoon grated fresh ginger root (use a micro-plane, or finely mince by hand)
-2 teaspoons grated garlic 

Preparation
1. In a small bowl, mix the ingredients. Reserve 1 cup for basting; cover and refrigerate the extra sauce. (This recipe yields more sauce than you will need to barbecue chicken for 4-6 people. The extra sauce will keep refrigerated in a closed glass jar for at least a week.)

Wine:
White wines: Grüner Veltliner, Vermentino, Pinot Gris, Albarino, Viognier; Red wines: Beaujolais, Pinot Noir, Gamay , Rosé

Baked Chicken and Orzo →

Here’s a one pot Mediterranean inspired baked chicken and orzo recipe that is sure to be a hit with your family or dinner guests. Reminiscent of Spanish paella, this recipe replaces rice with tender flavorful orzo. Although the ingredients list is a bit lengthy, the actual preparation of the dish comes together quickly, and you and your family or guests will be richly rewarded. Serve accompanied by a green salad dressed with a light vinaigrette. Enjoy!

Baked Chicken and Orzo
Serves 4 

INGREDIENTS

• 4 skin-on chicken breasts or thighs (skin-on preferred, but sub skinless if you prefer)

• 2 tablespoons of chopped pancetta

• 1 cup orzo

• 1 ½ -1 ¾ cups chicken broth

• ¼ cup white wine

• ½ medium onion chopped

• 3 tablespoons crushed tomatoes

• 2 cloves of minced garlic

• ¼ cup olive oil

• ½ teaspoon ground coriander

• ½ teaspoon dried thyme

• 1 tablespoon red wine vinegar

• ½ teaspoon salt

• ¼ teaspoon black pepper

• large pinch of saffron

• ½ cup of green peas

• 1/3 cup Spanish olives with pimento sliced in half

• ½ sweet red pepper coarsely chopped

• parsley for garnish 

PREPARATION
Preheat the oven to 375 F

1. Pat the chicken thighs dry. Mix the thyme, salt and pepper, vinegar, olive oil, and coriander. Coat the chicken with the mixture, cover, and set aside for at least 30 minutes.

2. In a Dutch oven or other heavy bottom, oven-proof pan, brown the pancetta. Remove the pancetta and reserve. Pour off all but a tablespoon or two of the pancetta fat.

3. Remove the chicken from the marinade and wipe off excess marinade. Brown the chicken pieces on both sides. Remove and tent the browned chicken.

4. If the pan is too dry add two tablespoons of olive oil. Over medium heat, sauté the garlic, onions, and red pepper for a minute or two before adding the orzo. Stir until the orzo begins to brown and the onions are tender.

5. Add 1 ½ cups chicken stock, wine, tomatoes, and saffron, and bring to a boil. Nestle the chicken thighs into the orzo and sprinkle the sliced olives around the chicken. Sprinkle the reserved pancetta over the chicken and place the pan in the preheated oven. Bake for about 25-30 minutes until the orzo is tender and the internal temperature of the thighs reaches 165 F. If the orzo is too al dente, add the remaining ¼ cup of chicken stock. Stir in the green peas for the last 10-15 minutes in the oven. (Waiting to add the peas at the end will ensure that you have bright green peas, not over-cooked gray peas.)

6. Serve garnished with chopped parsley. 

   Wine pairing: Medium-bodied white wines like Albariño, lightly oaked Burgundy, Vernaccia, Soave, Viognier, or dry Riesling will complement the complex, subtle flavors of this dish; for those who don’t drink white wine, a Rosé or a light Pinot Noir or Beaujolais would be a good choice. For this dish, avoid wines with heavy tannins.

Chicken Fricassee with Wild Mushrooms →

In culinary terminology, a “fricassee” is a dish of pan-fried meat or pieces of poultry served with a pan sauce comprised of aromatics and often mushrooms. This comforting dish comes together quickly and is easy enough to make mid-week for the family, yet elegant enough to serve company. The combination of wild mushrooms, tomatoes, white wine, both beef and chicken stock, heavy cream, and herbs of your choice, produces a deliciously rich sauce full of umami that is sure to please your family or guests. I hope you enjoy it.

Chicken Fricassee with Wild Mushrooms
Serves 4
Ingredients:

• ¼ cup butter

• 1 tablespoon olive oil (EVOO)

• 4 boneless chicken thighs

• 6 ounces of wild mushrooms chopped (shiitake, maitake, cremini, chanterelle, oyster, etc.)

• 1 large shallot chopped

• 1-2 teaspoons of herbs de Provence (equal measures of summer savory, dried thyme, rosemary, oregano, basil, and fennel seed.)

• garlic powder

• 1 cup dry white wine

• 1 cup chicken stock

• 1 cup beef stock

• 1/3 cup heavy cream

• 1 cup of peeled, diced tomatoes

• salt and pepper

• chopped fresh parsley for garnish 

Preparation:

1. Season the chicken generously with salt and pepper, garlic powder, and herbs de Provence.

2. In a cast iron skillet or Dutch oven, melt 2 tablespoons butter and 1 tablespoon of EVOO and brown the chicken on both sides. Remove the chicken to a platter and tent.

3. Add the chopped shallot and mushrooms and sauté over medium heat until the mushrooms have released their water and just begin to brown. If the skillet starts to burn, add a small amount of liquid to allow the mushrooms to finish cooking. Remove the sauteed mixture to a bowl and reserve.

4. Add the wine, tomatoes, and both stocks to the pan, bring to a boil, and reduce to about ¾ cup.

5. Add the heavy cream and stir to mix; add the mushrooms and mix; add the chicken and simmer (don’t boil) for a few minutes until thoroughly heated through. Taste and adjust salt and pepper to your taste. Serve garnished with chopped fresh parsley. 

Wine pairing: white wines with body and good acid to balance the richness of the sauce; un-oaked Chardonnay, Chablis, Soave, Vernaccia, Albariño, or Viognier. A chilled Rosé might also be a nice choice.

Adapted from a recipe from Bon Appétit special edition on recipes of Spain, May 1992

Chicken Saltimboca with Marsala Wine Sauce →

In Italy, Saltimbocca (meaning “to jump in the mouth”) consists of thin slices of veal stuffed with prosciutto, sage, and a melted cheese, sometimes accompanied by a wine sauce. This recipe is an interpretation of the traditional dish served in Italy and found here in the United States on menus of many good Italian restaurants. For my purposes, I chose to use butterflied chicken breasts in place of veal; used fontina for the cheese; added spinach, and made a sauce from Marsala wine. The ingredients list is a bit long, but the dish is flavorful and elegant enough to serve to dinner guests and it won’t break the family budget. In place of traditional heavy cream, I opted to make a roux to create a lighter Marsala sauce saving calories and cholesterol for another time. Served over egg noodles or pappardelle, or polenta accompanied by sauteed broccoli or broccolini, or a mixed green salad, it will jump in your mouth. I hope you like it. Enjoy!

Chicken Saltimbocca with Marsala Wine Sauce
Serves 4

INGREDIENTS

• 2 boneless, skinless chicken breasts

• 1 ¾ cups chicken broth

• 1 tablespoon finely chopped shallot

• 3 tablespoons unsalted butter

• 1 tablespoon finely chopped fresh sage

• ¼ teaspoon salt

• 1/8 teaspoon black pepper

• 2 handfuls of baby spinach rinsed

• 1 clove of garlic minced

• a pinch of hot pepper flakes

• 2 teaspoons lemon juice

• 2 teaspoons lemon zest

• 4 large sage leaves

• 2 slices of prosciutto cut crosswise in half

• 4 thin slices of fontina cheese about 2 x 2 ½ inches

• ½ cup all-purpose flour

• 2 tablespoons olive oil

• ½ cup of dry Marsala wine

Optional: toasted sage leaves or chopped parsley for garnish. 

PREPARATION
Pre-heat your oven to 200 F.

1. In a saucepan over high heat, bring the chicken broth to a boil and reduce it by half. Remove from heat and set aside.

2. In a heavy bottom skillet over medium heat, heat a tablespoon of olive oil, and add the minced garlic and pepper flakes stirring for about a minute. Don’t burn the garlic. Add the baby spinach, lemon juice, and lemon zest and sauté until the spinach has wilted. Remove the spinach mixture from the skillet and set aside. Wipe out the skillet with a paper towel.

3. Cut across each chicken breast so you have two pieces roughly the same size. Carefully butterfly (slice) each half lengthwise leaving about an inch uncut at one side of each breast piece.

4. Open the butterflied breast pieces, placing each butterflied half of a breast between two layers of plastic wrap. Gently pound each with a meat mallet or rolling pin to flatten each piece to a uniform thickness of about ½ inch thick.

5. Lay the pounded pieces open and sprinkle with salt and pepper. Place a tablespoon of cooked spinach, a sage leaf, a piece of prosciutto, and a slice of fontina on each piece and fold over the other half of the butterflied chicken to create a “sandwich”.

6. Add flour to a flat plate and carefully dredge both sides of the chicken “sandwiches” in the flour, shaking off any excess flour. Heat 1 tablespoon each of oil and butter in the skillet over moderately high heat until the foam subsides, then sauté the chicken “sandwiches” until golden brown (about 2-3 minutes on each side), carefully turning over once. At that point, the cheese should be starting to melt and ooze out of the stuffed “sandwiches”. Transfer the cooked chicken to a large heatproof platter or sheet pan and tent placing the platter in a warm oven.

7. Wipe out the skillet with a paper towel. Over medium heat, add a tablespoon of olive oil and sauté the shallot and fresh sage for a minute or two (don’t burn the shallot). Add a tablespoon of butter to melt. Sprinkle two to three teaspoons of flour over the shallots and stir until the flour is well incorporated and just beginning to brown on the bottom of the skillet. (You’re making a roux: more flour = thicker sauce.)

8. Add the chicken broth and wine to the skillet, stirring constantly until you have a smooth sauce. Taste the sauce and adjust the salt and pepper to your preference. *Optional: a few drops of lemon juice at the end will brighten the sauce.
9. Carefully return the pieces of chicken to the skillet with the sauce and heat over medium-low heat until you can see the cheese has melted. Serve the chicken with sauce. Garnish with toasted sage. (optional)
10. Serve with sauce over egg noodles, pappardelle, or polenta.

Wine pairing: an un-oaked Chardonnay or Burgundy, Rueda, Vernaccia, Pinot grigio, Viognier, or
dry-Riesling; for red wines, a Barbera, chilled Rosé, Pinot Noir, or Beaujolais would also work.  

Chicken Salad →

This is a tasty salad that makes use of cooked chicken you may have leftover from a previous meal like Grilled Marinated Tarragon Chicken. If you are a fan of mayonnaise, use a full ½ cup of mayo and delete the crème fraîche…personally, I prefer the 1:1 proportion of mayo to crème fraîche. Serve it as a delicious sandwich or as a salad over lettuce for a light meal. 

Chicken Salad
4 Servings 

INGREDIENTS

• 2 cups cooked chicken chopped

• ¼ cup mayonnaise

• ¼ cup crème fraiche or sour cream

• 1 stalk celery chopped

• 2 tablespoons red onion (or 1 green onion) chopped

• ¼ cup chopped toasted pecans

• ¼ cup craisins chopped

• 1 teaspoon Dijon mustard

• 1 teaspoon celery salt

• ½ teaspoon black pepper (or to taste)

• 1 ½-2 tablespoons of fresh tarragon

• 1 teaspoon hot sauce (optional)

• garnish with chopped chives 

PREPARATION

1. Combine all the ingredients except the chicken in a small bowl and mix well.

2. Fold in the chicken. Allow the flavors to meld for an hour.

3. Adjust salt and pepper to taste.

Wine pairing: a French Chablis, Spanish Verdejo, Viognier, or Pinot Grigio would work with this dish. A chilled Rosé would also be a good choice.

Grilled Marinated Tarragon Chicken →

Here’s a super-easy, low-fat, summery version of the classic French recipe Tarragon Chicken. Being in full summer-vibe mode, I adapted Nigela Lawson’s “Roast Marinated Tarragon Chicken” to the grill.  After all, why heat up your oven and house, when you can grill? Faintly licoricey, bitter-sweet Tarragon is an ideal herb to use with chicken, but fresh Thyme with some crushed garlic would also be a good choice in the marinade. Grilling the chicken adds complexity to the flavor of the finished succulent bird. If you have any leftovers, make a summer Chicken Salad accompanied by marinated summer veggies like cherry tomatoes, cucumber, and green beans. Enjoy! 

Grilled Marinated Tarragon Chicken
Yield: 4 servings

INGREDIENTS

·   3- to 4-pound chicken (Cornish hen would also work well)
·   ¾ cup chopped fresh tarragon
·   Juice and grated zest of 1 lemon
·   ½ cup olive oil
·   Malden salt or other flaky sea salt 

PREPARATION 

1. Butterfly the chicken by placing it breast-side down and, using kitchen shears, cutting along both sides of the backbone and through small rib bones. Discard the backbone, and place the chicken in a large plastic bag with a zipper. Add ½ cup fresh tarragon, lemon juice and zest, and olive oil. Expel as much air as possible from the bag, and make sure the marinade coats the chicken. Refrigerate for at least ½ hour and up to 24 hours.
2. Heat your grill to 450 degrees. Oil the grill grates and place chicken skin side up on the grate. Spread the bird flat and roast until skin is crisp and golden, 35 to 45 minutes.
3. Sprinkle with salt to taste and cut into 8 serving pieces. Transfer to a platter, and garnish with remaining tarragon. Serve with salad or your vegetable of choice and roasted potatoes.

Adapted from a recipe by Nigella Lawson: “Roast Marinated Tarragon Chicken”

Wine pairing: a French Chablis, Spanish Verdejo, Viognier, or Pinot Grigio would work with this dish. A chilled Rosé would also be a good choice.

Crispy Baked Chicken Wings →

Who doesn’t love crispy fried chicken wings? Instead of frying the wings in oil, this lower-fat recipe calls for par-boiling the wings for a few minutes, then coating them with a spicy dry rub, and baking them in a hot oven until they are sizzling, brown, and crispy. Serve them with your favorite hot sauce, barbecue sauce, or spicy fruity Duck Sauce. Enjoy!

CRISPY BAKED CHICKEN WINGS
Serves 4
INGREDIENTS:

• 2-3 pounds chicken wings

• 3 tablespoons Spicy Dry Chicken Rub (recipe below)

• 1 tablespoon baking powder

• 1-2 tablespoons canola oil

• Barbecue Sauce (recipe below or store-bought)

• Duck Sauce (recipe below)

Photo: c. foodblogchef 2022

Photo: c. foodblogchef 2022

PREPARATION:

1. If you have whole chicken wings, separate the wing tips at the joint and discard or use them to make chicken stock. Separate the thighs and wings at the joint.

2. Bring a large pot of generously salted water to a boil and add the wings to cook for about 10 minutes.

3. Preheat your oven to 450 F.

4. Drain the wings in a colander and allow them to cool and air-dry for a few minutes. Once cool enough to handle, pat dry with a paper towel and place in a large bowl.

5. Drizzle the oil over the wings and mix to coat. Mix 1 tablespoon baking powder into 3 tablespoons of dry rub and sprinkle the mixture over the wings and mix to coat.

6. Line a sheet pan with foil and place the wings on a lightly oiled wire mesh grate on the pan.

7. Bake the wings in the upper third of the oven for 25 minutes before turning over and baking for another 10-15 minutes until the wings are sizzling, brown, and crispy.

8. Serve the wings with Duck and/or Barbecue Sauce on the side, or toss the wings in your sauce of choice before serving.

Spicy Dry Chicken Rub
This will make more dry rub than you need for this recipe. Mix the ingredients and store any extra rub in a tightly closed container. Use it on turkey and pork as well.

• 1 tablespoon chili powder

• 1 tablespoon sweet smoked paprika

• 1 1/2 teaspoons ground cumin

• 1 1/2 teaspoons garlic powder

• 1 1/2 teaspoons onion powder

• 1 1/2 teaspoons kosher salt

• 1 1/2 teaspoons black pepper

• 1 teaspoon ground cayenne pepper (optional)

Barbecue Sauce
If you want to try an alternative to store-bought barbecue sauce, give this excellent barbecue sauce recipe a try. It will keep in a glass container in the fridge for over a week.

Ingredients:

• ½ cups ketchup

• ¼ cup Bourbon

• 2 tablespoons + 2 teaspoons apple cider vinegar

• ½ cup molasses

• ½ cup brown sugar

• 1 tablespoon yellow or brown mustard

• ½ shallot or ½ tablespoon onion powder

• 2 cloves of garlic grated or finely minced (or 1 teaspoon granulated garlic)

• ¼ teaspoon red pepper flakes

• 1/8 teaspoon cayenne

• ¼ teaspoon Chipotle (or Ancho) chili powder

• 1 tablespoon Worcestershire

• 1 Bay Leaf

Preparation:

1. Sauté the shallot and garlic.

2. Combine all ingredients in a saucepan over low heat; simmer, stirring occasionally for 20 minutes. The sauce should be thin, but not watery. Allow to cool; remove the Bay Leaf.

3. Store in an airtight container and refrigerate. The sauce is better if allowed to sit for a day.

Spicy Duck Sauce
This is a complex fruity and tangy Duck Sauce with a hint of heat, but none of the weird artificial coloring you get in the packets of take-out Chinese duck sauce. It will keep refrigerated in a covered glass container for over a week.

Ingredients:
• ¾ cup apricot jam (or peach jam)
• 4 tablespoon rice wine vinegar
• ½ teaspoon low sodium soy sauce
• 2 medium cloves of garlic (preferably finely grated, otherwise finely minced)
• 1 teaspoon fresh minced ginger (or grated)
• ¼-½ teaspoon chili powder (optional)
• 1/16 teaspoon cayenne powder (or to taste)

Preparation:

1. Combine all of the ingredients in a small saucepan over low heat and simmer for about 5 minutes to soften the taste of the garlic and ginger.

2. Allow to cool and rest for at least an hour before serving so that the flavors can meld.

3. Store in the refrigerator and bring to room temperature 30 minutes to an hour before serving.

Photo: c. foodblogchef 2022

Satay Ayam Madura (Madura Style Chicken Satay) →

Most anyone reading this post has tasted Chicken Satay, often in a Thai restaurant or served as an appetizer at some catered event. While in college, I had the opportunity to live and study in Indonesia and Malaysia where I became addicted to satay (“saté” in Indonesian language). I probably ate chicken or pork saté street food grilled over coconut shell charcoal accompanied by steamed rice, nasi goreng or nasi campur (fried rice mixed with various vegetables and condiments) at least every other day. A national dish of Indonesia, saté probably originated in Java as a result of the influence of Arab traders centuries ago. The popular Middle Eastern “kabob” (grilled meat on a stick) was adopted by Javanese cooks and adapted to local palates using popular local spices and condiments resulting in the numerous regional variations of saté in Indonesia. Over time, this popular Indonesian street food spread throughout Southeast Asian countries and evolved to reflect the regional culinary preferences of countries including Malasia, Singapore, Thailand, and Vietnam to name a few. This recipe typifies “saté ayam Madura” (chicken saté from Madura Island off the north-east coast of Java) and is included in a cook book titled “Coconut and Sambal: recipes from my Indonesian Kitchen” by Lara Lee whose extended family lives on Madura. It is best grilled over charcoal (especially if you can find coconut shell charcoal), but it is still delicious when done over a gas grill. If you’re familiar with Thai style satay, expand your satay appreciation and give this authentic recipe a try. You may never order satay out again! Enjoy!

CHICKEN SATAY MADURA STYLE (Saté Ayam Madura)
Makes: About a dozen skewers
Serves: 2–4

INGREDIENTS:
>1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
>2 tablespoons coconut oil for brushing on the grill
For the marinade:
> 3 tablespoons kecap manis, sweet dark soy sauce (available in Asian markets)
> ¼ teaspoon salt
> ¼ teaspoon ground black pepper
> Zest of 1 lime
Combine the ingredients in a large bowl. Add the chicken, toss to coat the pieces evenly, and leave to marinate in the fridge for at least an hour (or longer).

For the glaze
> Juice of ½ lime
> 3 tablespoons kecap manis
Place the ingredients for the glaze in a small saucepan over high heat and reduce until thickened. Set aside. You will use this to baste the chicken on the grill.

PREPARATION:
You will need about a dozen bamboo skewers soaked in water for at least 30 minutes before use so they do not burn during cooking.
The chicken:
Remove the marinated chicken from the fridge 15 minutes before cooking to let it come to room temperature. Thread 4–5 chicken pieces (or more) onto each of the soaked skewers. Brush lightly with coconut oil. When ready to cook, brush the grill with coconut oil, then add the chicken skewers.
Place the skewers so one end of the skewer is not over direct heat. Cook the chicken for 6–8 minutes or until cooked through, rotating the skewers every couple of minutes. While it cooks, brush it with the glaze. Once cooked, tent and rest for 5 minutes.
To serve, pour a generous puddle of peanut sauce (recipe follows) on the middle of the plate. Arrange the skewers on top of the peanut sauce. Alternatively, drizzle the sauce over the chicken skewers, or use the sauce as a dipping sauce in a separate bowl.

Peanut Sauce (Sambal Kacang)
Makes: about ¾ cup
Ingredients:
>2 long red chiles, deseeded and very finely chopped
> 1 garlic clove, peeled and crushed
> 4 tablespoons kecap manis
> 2/3 cup smooth peanut butter (preferably unsweetened and unsalted)
> 2 teaspoons tamarind paste (or 2 teaspoons lime juice mixed with 2 teaspoons brown sugar)
> Large pinch sea salt
> Sunflower oil, for frying

PREPARATION:
Heat oil in a pan over medium heat, add the chiles and garlic, and cook until softened, about 4 minutes.
Place the fried peanuts or peanut butter in a small food processor along with the cooked garlic and chiles, kecap manis, tamarind paste (or lime juice+brown sugar), and salt. Pulse briefly, then add a splash of water to loosen the sauce and pulse again. Gradually add water (about 4 tablespoons) and continue to pulse until the sauce is a pourable consistency. Season with salt or more kecap manis as needed.

Photo: c. foodblogchef 2021

Peanut sauce will last for up to 4 days in the fridge or up to 3 months in the freezer. Add a small amount of water to the sauce when you reheat it.

Serve with steamed rice and veggies. I like to use a sweet-sour-spicy carrot and cucumber salad as an accompaniment.

Wine pairing: a white wine that will stand up to the complex spicy-sweetness of the peanut sauce, like a dry Riesling, dry Pinot Gris, or Viognier. You could also try Pinot Grigio or softer white wine from the Loire Valley in France.

Source: “Coconut & Sambal: Recipes from my Indonesian Kitchen”: Lara Lee, Bloomsbury; 2020
https://heated.medium.com/simply-satay-9ab8737fe388

Tarragon Chicken Pot Pie →

What do you do with left-over roast chicken or turkey? This recipe is a riff on a classic French recipe: Tarragon Chicken (Poulet à l'Estragon) made into pot-pie comfort food. The slight anise flavor of tarragon pairs beautifully with chicken or turkey, but feel free to substitute more traditional poultry seasoning herbs like thyme and rosemary. Although the list of ingredients is a bit lengthy, the recipe comes together very quickly. Use a good quality store-bought puff pastry or pie crust to save time, or if inspired, make your own pie crust or biscuit recipe. If you use biscuit dough, roll the dough to ½ inch thickness and cut the dough into individual biscuits to bake atop the chicken and sauce.

Tarragon Chicken Pot Pie
Serves 4

Ingredients:

• 3 cups of cooked chicken (or turkey) cut into ½ inch cubes

• 2 medium carrots ¼ inch dice

• 1 stalk of celery ¼ inch dice

• ½ medium onion chopped

• ½ cup green peas

• 1 ½ cups chicken stock

• ½ cup crème fraiche

• 2 teaspoons dried tarragon

• ¼ cup dry sherry (or dry white wine)

• 2 tablespoon flour

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 1 tablespoon oil

• 1 package of puff pastry made with butter (or use a more traditional pie crust or biscuit recipe)

• 1 egg yolk + 1 tablespoon of milk for the pastry wash (optional)

Preparation:
Preheat your oven to 400 F.

1. Saute the onion, carrots, and celery in a tablespoon of oil until the onion is tender.

2. Add the flour and stir for a minute to coat the veggies.

3. Over medium-high heat, slowly add the stock and sherry stirring constantly. Bring to a slow boil, lower the heat to a simmer, and add the chicken, tarragon, crème fraiche, salt, and pepper. Continue to simmer over low heat for 5 minutes while you prepare the puff pastry.

4. Roll out the cold puff pastry lightly with a rolling pin. (Best to use the pastry while still cold before it reaches room temperature.) Using a fork, pierce the central area of the pastry a few times.

5. Pour the chicken and sauce into a 9 x 9-inch Pyrex baking dish (I used a 9 ½ x 7-inch oval baking dish)

6. Drape the pastry over the baking dish and using a sharp knife trim pastry around the edges of the baking dish. Using a fork, pierce the pastry a few times. (See *Note)

7. Brush on the egg wash with a fine-bristled pastry brush and place in the preheated oven for 30-40 minutes. When done, the crust should be puffy and golden and the sauce bubbling. Serve while hot and enjoy!

   *Note: Alternatively, trim the pastry to the size of your baking dish; pierce a few times with a fork. Place the pastry on a sheet pan and bake until light brown. Once baked, carefully place the crust on top of the baking dish with the chicken and sauce and bake, monitoring, until the sauce is bubbly and the crust is golden brown. (less than 30-40 minutes) This will ensure a crunchy crust without any sogginess.

Photo: c. foodblogchef 2021

Wine pairing: white wines that have enough body to stand up to the rich sauce. Good choices would be White Burgundy, White Rhone Wines, Viognier. A good quality Rosé would also work.

Pollo Scarpariello (Shoemaker's Chicken) →

Food is so connected to our deepest memories. When I read chef Mario DiBiase’s Instagram post for Chicken Scarpariello (Shoemakers Chicken), I was instantly transported to my grandmother’s kitchen when I was a kid. I didn’t know the name of the dish, she learned the recipe from her southern Italian neighbors, and she just called it “Chicken, Sausage, and Peppers”, but I still remember the fragrance of the dish! Chef Mario’s recipe is a bit more complicated with more heat than some of the simpler ‘scarpariello recipes I researched, but the extra ingredients are well worth it and add to the rich, tangy, spicy complexity of the sauce. Whatever you choose to call it, this fragrant, colorful, and delicious piquant Italian chicken dish is a great recipe to add to your kitchen repertoire. You can adjust the heat by increasing or decreasing the hot vs. sweet peppers. The recipe does require vinegar from pickled peppers. Serve with roasted potatoes or atop a wide fresh noodle like Pappardelle with sautéed Romano beans on the side to make it a true feast! Don’t forget the crusty bread to sop up the truly wonderful sauce. Buon appetito!

Pollo Scarpariello (Shoe Maker’s Chicken)
Serves 4

Ingredients:

• 4 bone-in thighs with skin (or 6-8 wings separated at the joint, wingtip removed)

• Salt and pepper

• 3 links sweet Italian sausage

• olive oil

• 6 cloves garlic-crushed

• 2 large onions-large dice

• 6 pickled hot cherry peppers cored and quartered (optional sub pepperoncini if you can’t find hot-cherry peppers)

• 12 pickled sweet cherry peppers +1/4c vinegar from jar cored and quartered (sub any mild pickled pepper like Peppadew)

• 1 red bell pepper-cored and large dice (for more color use a combination of small red, yellow, and orange sweet peppers- 2 each)

• 1 green Poblano pepper-cored and large dice (optional sub an Anaheim or the milder Cubanelle/Italian frying pepper)

• ½ cup small marinated artichoke hearts

• 1 teaspoon dry oregano (sub a sprig of rosemary when you place the pan in the oven)

• 2 cups wine

Preparation:
Preheat oven to 400 F

1. Season the thighs with salt and pepper.
2. In a heavy oven-proof pan, heat 3 tablespoons of olive oil and garlic until just beginning to brown. Remove the garlic and set aside.
3. Add the chicken and sausage to the pan. Brown well on all sides. Remove and set aside. Slice the sausage into ½ inch coins. Tent the chicken and sausage.
4. Add the onions, fresh peppers, and garlic to the pan. Sauté until tender and browning.
5. Add white wine to the pan. Deglaze, scraping up the fond as wine reduces to about 2/3.
6. Add the vinegared peppers along with the juice and the artichoke hearts. Season with oregano (or rosemary) and adjust the salt. Add chicken and sausage, fold into vegetables to coat.
7. Place the pan in the center of the oven. Let roast, turning pieces as they brown. Cook until chicken reaches 160 F in the thickest pieces.
8. Plate and top with chopped fresh oregano.

Wine pairing: a fruit-forward white wine like a Dry Riesling or Gewurztraminer would work with the spiciness of the dish. Pinot Grigio or Viognier are also good choices. For red wine try Pinot Noir, Nero d’avola, or Zinfandel. William Seibert from Shelburne Falls Cork recommends an Andre Blanck Grand Cru Riesling Schlossberg Vineyard.

Adapted from a recipe by #mario.cooks
Chef Mario DiBiase, SottoVoce Restaurant, Brooklyn, NY

Grilled Wings with Thai Curry Dipping Sauce →

Not your average grilled chicken wings recipe, the wings marinate overnight in a delicious coconut milk curry sauce before grilling them. The results are exceptionally succulent wings with beautifully caramelized skin, and the mildly sweet and spicy dipping sauce will be a winner with anyone who loves Thai curry. Serve with rice or an orzo salad to soak up every drop of the delicious coconut curry dipping sauce.

Grilled Chicken Wings with Thai Curry Sauce
Serves 4

Ingredients:

• ½ cup finely chopped shallots (2 large)

• ¼ cup vegetable oil

• 2 large garlic cloves, minced

• 2 teaspoons minced peeled fresh ginger

• 2-3 tablespoons Thai red curry paste (2 tablespoons makes a mildly spicy sauce)

• 2 (14-oz) cans of unsweetened coconut milk (I used Thai Kitchen brand)

• 1 ½ teaspoons packed light brown sugar

• 1 teaspoon salt

• 2 teaspoons Asian fish sauce

• 24 chicken wings separated at the joints; wingtips discarded (6 pieces per person)

• Garnish with fresh cilantro sprigs or fresh basil.

Preparation:

1. Cook the shallots in oil in a wide 4- to 5-quart heavy pot over moderately low heat, stirring occasionally, until softened. (4 to 5 minutes)

2. Add the garlic and ginger and cook, stirring occasionally. (2 minutes)

3. Add the curry paste and cook, mixing the paste with the oil and garlic; stirring constantly for about 3 minutes.

4. Add the coconut milk, brown sugar, and salt and simmer, uncovered, stirring occasionally, until reduced to about 3 cups. (approximately 25 to 30 minutes)

5. Remove from heat, stir in the fish sauce, and cool to room temperature, stirring occasionally. (about 30 minutes)

6. Reserve 1 ½ cups of curry sauce in a bowl for serving. Cover and chill in the fridge.

7. Separate each wing at the joints so you have a wingette, a drummette, and a wingtip. Discard the wingtips.

8. Coat the wing pieces with the remaining curry sauce in a large bowl or large ziplock bag. Place in the fridge and marinate for at least 12 and up to 24 hours.

9. Let the wings stand at room temperature 30 minutes before grilling.

10. Preheat your grill and oil the grates lightly. You want a medium-hot grill.

11. Remove the wings from the marinade, shaking off excess, and transfer to a large platter. Discard the marinade.

12. Grill the wings, turning every 2-3 minutes to prevent burning until the skin is caramelized and the wing is cooked through about 12 minutes total. *Note: depending on your grill adjust the heat under the wings to prevent burning.

13. Heat the reserved curry sauce in a small saucepan, stirring over moderate heat until hot. Serve the wings with the curry sauce.

14. Garnish with cilantro or fresh basil.

Wine pairing: a Chenin Blanc, Vouvray, Viognier, Dry Riesling, or Rosé

Adapted from https://www.epicurious.com/recipes/food/views/grilled-cornish-hens-with-coconut-curry-sauce-232153

Marinated Grilled Chicken →

Here’s a great summer recipe for savory juicy grilled chicken. I prefer bone-in thighs with skin-on, but you can use skinless, boneless breast or thigh meat if that’s your dietary preference. For boneless breasts, cut the breast in half, place the meat between two layers of plastic wrap or parchment paper, and using a meat mallet or rolling pin, pound the meat to an even thickness (about 1/2 - 3/4 inch) so it cooks evenly. Reduce the cooking time for boneless breast meat so it doesn’t over-cook and dry out. Serve with Lemony Orzo Salad with Asparagus, or a green salad. A chilled Rosé or soft Loire Valley Sauvignon Blanc will pair well with this dish. You might even want to try a slightly chilled light Beaujolais Nouveau.

Ingredients:
Serves 4-6

• 6 bone-in skin-on chicken thighs (air-chilled preferred)

  For the Marinade:

• 1/3 cup soy sauce

• ¼ cup olive oil

• ¼ red wine, sherry, or balsamic vinegar

• 1 teaspoon oregano (see note)

• ½ teaspoon sweet basil (see note)

• ½ teaspoon garlic powder or two cloves of garlic crushed, finely minced, or grated with a micro-plane

• ¼ teaspoon pepper

• 2 teaspoons fresh lemon juice (optional, but recommended)

*Note: substitute 1 ½ teaspoons Herbes de Provence for oregano and basil, or 1 teaspoon each of ground dried thyme and dried rosemary.

Preparation:

1. In a large bowl, combine the marinade ingredients and add the chicken pieces; marinate for at least two hours, preferably 4 hours.

2. Preheat your grill to hot.

3. Remove the chicken from the marinade and wipe the excess marinade off each piece.

4. Place the chicken pieces on the grill over indirect heat and cook covered for 3 minutes per side, turning three times. Finish the chicken over direct heat to crisp the skin. (Note: when done the internal temperature of the chicken should be 165 F. for thighs or 160 F. for breast meat.)

5. Remove from the grill to a platter and tent for 5 minutes before serving.

Ischia-style Rabbit →

Ischia is an island off of Naples, Italy. With an abundance of wild rabbits, the island is famous for its rabbit dishes. This recipe is adapted from chef Andrea Migliaccio’s recipe for Ischia-style Rabbit. It would also work well substituting chicken legs and thighs for the rabbit. This is an easy delicious recipe that epitomizes the magic created when you combine simple ingredients like fresh herbs, shallots, garlic, broth, and white wine. Buon Appetito!

Ischia-style Rabbit
Serves 6-8

Ingredients:

• 2 rabbits cut into pieces (or one chicken leg and thigh per person)

• 1 bulb of garlic, cut in half

• 1 ¾ cup of shallots, sliced

• 1 chili, cut in half length-ways (I used ¼ tsp. red pepper flakes)

• 2 cups + 3 tablespoons of white wine

• 2 cups + 3 tablespoons of chicken or vegetable stock

• 1 cup of tomatoes (about 3-4 plumb tomatoes quartered)

• 2 bay leaves

• 1 bunch of parsley, roughly chopped

• 1 bunch of basil, roughly chopped (reserve a few leaves whole for garnish)

• salt and pepper to taste

Preparation:
Preheat the oven to 375 F.
1. Using a cleaver or heavy butcher knife, cut the rabbits into pieces: the shoulders, ribs, loins, and hind legs. Discard the liver, heart, and other organs or save them for another use. Season all of the pieces with salt and pepper and dust lightly with a little flour.

2. Working in batches, sauté the rabbit pieces with a little olive oil in a skillet or dutch oven over medium-high heat, adding more oil as necessary until all the pieces are golden brown. When all the pieces are browned, tent and set the rabbit to one side and discard the oil from the pan.

3. Add another tablespoon of olive oil and add the garlic, shallots, and chili (red pepper flakes). Cook, stirring occasionally for a few minutes over medium-high heat until the shallots are golden. Don’t burn the pan.

4. Deglaze the pan with the white wine scraping up the browned pieces in the pan. After about 2-3 minutes, add the tomatoes and the chicken/vegetable stock. Bring to a boil over medium to high heat.

5. Add the chopped parsley and basil and continue to cook over med-high heat for 10 minutes.

6. Add the reserved pieces of rabbit in a single layer to a roasting pan, pour the sauce over the rabbit, and roast in the oven for about 45 minutes. The sauce will thicken and the rabbit will turn golden brown.

7. Adjust the salt and pepper to your taste and serve garnished with fresh basil leaves.

Note: this dish pairs well with buttered potatoes and parsley and green beans sauteed with garlic, red pepper flakes, and lemon zest.

Wine pairing: full-bodied white wines like Verdicchio or Tiberio Pecorino; White Burgundy, or White Rhone wines; a dry Riesling would also work; lighter red wines like Beaujolais or Dolcetto di Alba are also a good match.

Adapted from: https://www.greatitalianchefs.com/recipes/rabbit-ischia-style-recipe
Andrea Migliaccio

Cast Iron Skillet Roast Chicken →

For many, roast chicken is quintessential comfort food. This is the easiest, best roast chicken recipe you will find. If you don’t already have a cast-iron skillet, you need to go out and buy one! It will quickly become one of your most useful kitchen tools. A follow-up recipe to my Spice Rubbed Roast Turkey Breast , the advantage of using the hot preheated cast iron skillet to roast your chicken is that you end up with beautiful crisp browned skin all over the bird including the skin on the underside of the chicken. The typical cast iron skillet can accommodate a bird in the 4-5 pound range which will feed four people. Highly recommended recipes for cast iron skillet cooking: Cook it in Cast Iron by Cook’s Country/America’s Test Kitchen.

Cast Iron Skillet Roast Chicken
Serves 4 with leftovers

Photo: c. foodblogchef 2020

Ingredients:

• 4-5 pound chicken (preferably air-chilled)

• olive oil

• Herbes de Provence or equal measures of dried thyme, rosemary, oregano, basil, and fennel seed.

• salt and pepper

• 1 small onion

• 3-4 cloves of garlic

• canola oil

• wood chips for smoking on the grill (optional)

Preparation:
Preheat your oven or grill to 400-425 F. with the cast iron skillet in the oven or grill. You want the skillet to be very hot so it sears the skin on the underside of the chicken.

Photo: c. foodblogchef 2020

1. Pat the chicken dry inside and out. You do not have to rinse your chicken to clean it.

2. Sprinkle salt, pepper, and dried herbs inside the bird’s cavity.

3. Place a small onion and a few cloves of garlic in the cavity and tie the legs.

4. Brush or rub the bird with olive oil and sprinkle salt, pepper, and the dried herbs evenly all over the bird.

5. Add a tablespoon of canola oil to the hot skillet and carefully place the bird breast side up on the skillet.

6. Close the grill or oven and cook for 1 hour before you check the temperature of the bird with a meat thermometer. You may have to continue cooking for another 15-20 minutes until the finished temperature reaches 155 F.

7. Remove the bird from the skillet to a cutting board and tent. The temperature will continue to rise about another 10 degrees to the recommended safe temperature of 165 F. for poultry.

*Note: while the tented chicken is resting, you can make a simple delicious pan sauce by adding a tablespoon of flour to the skillet over medium heat, stirring constantly until the fat in the pan and flour combine to make a roux. Once the roux begins to turn light brown, slowly add a cup of chicken broth and ¼ cup of dry white wine stirring constantly and scraping up the rich browned bits (fond) on the bottom of the pan until the sauce forms. Simmer and reduce the sauce for a few minutes to intensify the flavors and add a teaspoon of Dijon mustard (optional) and adjust the salt and pepper to taste. Any accumulated juices on the cutting board can be added to your sauce.

Wine pairing: Chardonnay, Pinot Grigio, Rueda, White Cotes du Rhone, Dry Riesling

Grilled Chicken with Raspberry Sauce →

It’s summer and the fresh farm produce is coming on strong including fresh raspberries. Friends picked five pounds of the luscious berries and gifted us a good size bowl of the beauties. After gorging on the delightful red juicy morsels, there were enough left for me to try this savory sweet-and-tart raspberry sauce to pair with summer-time grilled chicken or Cornish Hen. It would also work with grilled pork tenderloin. Grill-on!

Grilled Chicken or Cornish Hen with Raspberry Sauce
Serves 4
Ingredients:

• 1 small chicken split in half or 2 Cornish Hens split

• Chicken Marinade

• Savory Raspberry Sauce

  Steps:

  1. Make the marinade and marinate the chicken for 4 hours or more.

  Chicken Marinade:

• ¼ cup Sherry Vinegar

• ¼ cup soy sauce

• ½ cup olive oil

• 1 teaspoon ground dried thyme

• 1 teaspoon ground dried rosemary

• 1 tablespoon fresh lemon juice

• ¼ teaspoon black pepper (or more to taste)
  

  2. Make the raspberry sauce

  Raspberry Sauce:

• 1 tablespoon olive oil

• 1 cup raspberries (preferably fresh, but frozen will work)

• ¾ cup chicken broth

• ¼ cup Sherry Vinegar

• 1 tablespoon minced shallot

• 2 teaspoons chopped fresh thyme (or a heaping ½ teaspoon dried thyme)

• 2 tablespoons honey (divided)

• 1 teaspoon cornstarch (optional)

  Preparation:

  1. In a small saucepan, saute the shallot until just translucent (before it begins to brown)

  2. Add the chicken stock, vinegar, raspberries, thyme, and 1 tablespoon of honey and bring to a boil. Lower heat to a hot simmer and reduce by 2/3.

  3. Remove from heat and strain through a sieve to remove the solids.

  4. Return the reduced liquid to the saucepan over low-heat. Adjust the sweetness if needed by adding the reserved 1 tablespoon of honey.

  5. If the sauce is too thin, mix the cornstarch with 2 tablespoons of cold water or chicken stock and add the slurry to the hot liquid while stirring.

  6. Add a pinch of salt and pepper if desired.

  7. Set aside. You can rewarm the sauce just before serving it with the chicken.

  3. Grill the chicken

• preheat the grill to hot

• remove the chicken from the marinade and wipe with a paper towel. This will help prevent flare-ups on the grill and will produce a crispier skin.

• With the grill top open, reduce the heat to medium and sear the chicken skin side down for 2 minutes; turn over and repeat.

• Close the grill and reduce the heat to low and cook for about 25-30 minutes turning twice.

• Remove the bird to a plate and tent

  *Note: grill time will vary depending on the size of your bird. Use an insta-read thermometer to check the final temperature at 165 F.

  4. Reheat the sauce, plate, and serve

• Rewarm the sauce

• If you cooked a chicken, cut the chicken halves in half again so you have four servings. You don’t have to cut Cornish Hens in half again unless you want to.

• Plate the chicken and pour sauce around the pieces. You might want to put a small bowl of sauce on the table to spoon extra sauce over the chicken.

• Garnish with fresh raspberries. (optional)

  
  Serve with a fresh summer salad, or Gingery Grilled Vegetables, and rice.

  Wine pair: a refreshing chilled rosé, a white wine from the Rhone Valley, Chablis, White Burgundy, or not too oaky Chardonnay will pair nicely.

Mediterranean Grilled Game Hens →

One of my most memorable meals was in Montreal when I was served a pan-seared and roasted game hen with a simple pan sauce of wine, garlic, and herbs. I had never tasted chicken like that and knew it had to become part of my kitchen repertoire. In truth, a Cornish Game Hen is nothing more than a variety of young chicken that is processed at about 5-6 weeks when it weighs between 1 ½ and 2 pounds. The French call such a bird “poussin”. The comparison between veal and beef, lamb and mutton, game hen, and chicken follows: the younger version of each is more tender with a more delicate flavor. This simple recipe for grilled game hen uses the classic Mediterranean flavors of olive oil, lemon, garlic, and rosemary processed into a flavorful paste that is spread over each bird. To complete the Mediterranean cooking experience, I served the hens accompanied with saffron fragrant yellow rice and a simple tomato avocado salad. A bottle of white Burgundy completed the experience. I could almost smell the Mediterranean, I was back.

Two game hens serves 4
Prepare the Game Hens:
Spatchcock the hens by cutting along both sides of the backbone with a pair of kitchen scissors or a sharp knife. Lay the bird spread open, bone-side down, and press down firmly to completely flatten the hen. This technique allows you to cook a whole bird in less time and yields more crispy skin. (See *Note below)

Marinate the Game Hens:
For the marinade paste:

• ¼ cup olive oil

• 2 tablespoons fresh lemon juice

• 1 tablespoon each of chopped fresh rosemary, parsley, and garlic

• 2 teaspoon kosher salt

• 1 teaspoon black pepper

Process ingredients to smooth paste and spread over the bird. Marinate for a couple of hours in the fridge or better yet overnight.

Grill the Hens:

1. Preheat your grill to about 450 degrees.

2. Lightly oil the grill grates and grill the hens over indirect heat breast side down for about 10 minutes, or until lightly charred. Turn the hens over and grill for about 15 minutes longer, or until an instant-read thermometer inserted in the thickest part of a thigh registers 160°. If necessary, you can finish browning and crisping the skin over direct heat for a minute or two.

3. Transfer the hens to a cutting board and let rest for 10 minutes, then cut them in half so each person is served half a hen.

Wine pairing: serve with a white Burgundy or white Cotes du Rhone, Chardonnay, Viognier, or softer not too minerally Sauvignon Blanc.

*Note: Cornish Game Hens can be had from your local butcher, or found frozen at your super-market. If you can’t find game hens the marinade works equally well on chicken.

Crispy Chicken with Red Thai Curry →

Being a great fan of Duck, when I saw @emsfood post for Crispy Duck Breast with Red Curry Sauce, I knew I had to try the recipe. I’ve adapted the recipe to make the ingredients a bit more accessible substituting chicken thighs for the duck breasts, lemon zest for lemon grass, and a bay leaf and lime zest for the kaffir lime leaves. If you don’t like duck, or the cost of duck is prohibitive, chicken thighs are a good substitute in any recipe that calls for duck. If you can’t find Red Thai chiles, an acceptable substitute is Serrano or Jalapeño chile although neither is not as hot as the Red Thai chile. You can adjust the heat up by increasing the red curry paste to 1 1/2-2 tablespoons, or by adding an 1/8 teaspoon of cayenne powder at a time until you reach the desired spiciness. Remember it’s easier to add heat (spiciness) in small amounts than it is to take it away once added to a dish. If you can’t find a Red Thai chile, substituting a Serrano or Jalapeño chile for the Red Thai chile yields a curry sauce that is is very flavorful with mild heat. For lovers of duck recipes be sure to check out the link to @emsfood for Crispy Duck with Red Curry Sauce.

Crispy Chicken Thighs with Red Thai Curry Sauce
Serves 4

Ingredients:

• 2 tablespoons of peanut oil (or coconut oil or canola)

• 4 chicken thighs, skin on

• 2 teaspoons of Chinese 5 Spice Powder (available in the Asian foods aisle of the supermarket, or your local Asian foods market. See *Note)

• 1 teaspoon of sea salt

• 1 tablespoon of grated ginger

• zest from ½ lemon

• 1 tablespoon of red curry paste

• 14 ounce can of coconut milk (light if you prefer)

• 2 tablespoons of fish sauce

• 2 tablespoons of brown sugar

• 2 teaspoons lime zest

• 2 tablespoons lime juice

• 1 bay leaf

• 1 long red Thai chili, finely sliced (seeds removed optional; substitute 1 large Serrano chile)

• 1/2 cup of cilantro

Preparation:

Preheat the oven to 350 degrees

1. To prepare the chicken thighs, pat the breasts dry with a paper towel. Place the 5 Spice and sea salt in a mortar and pestle and grind until the salt has broken down. Sprinkle evenly over the thighs and then rub in so they have a fine powdered coating. (Alternatively sprinkle with 5 Spice and then salt and rub in.) Set aside.

2. Heat a medium-sized saucepan, add a tablespoon of oil and lightly fry the ginger and one-third of the chile. Add the curry paste and fry for a further 60 seconds before pouring in the coconut cream. Season with the fish sauce, lemon zest, bay leaf, lime zest, lime juice, and brown sugar and stir well to combine. Allow to simmer on a very low heat for 10-15 minutes stirring occasionally.

3. Heat a large oven-proof fry-pan (cast iron) slowly until it is really hot and add a tablespoon of oil. Place the thighs skin side down and fry for 3-5 minutes until the skin is golden brown and beginning to get crispy. Turn skin-side up and fry for another 3-5 minutes.

4. Place in the oven skin-side down for 5 minutes; turn-over and cook in the oven skin-side up for 5 minutes. (or until an insta-read thermometer reads 160-165)

5. Plate and spoon over the sauce and garnish with chopped cilantro; lime wedges are optional.

Serve with steamed rice and sauteed baby bok choy, broccoli, or veggie of choice.

Wine Pairing: serve with an off-dry wine like a dry Riesling, Chenin Blanc (Vouvray), or Gewürztraminer

Adapted from: https://emsfoodforfriends.com.au/crispy-duck-with-red-curry-sauce/

*Note: 5 Spice Powder Recipe:
Yield ¼ cup
Ingredients:
• 6 Star Anise pods
• 1 ½ teaspoons whole cloves
• 1 tablespoon ground cinnamon
• 2 tablespoons fennel seeds
• 2 teaspoons Sichuan peppercorns (or sub 3 teaspoons regular peppercorns)

Instructions: Place all ingredients in a spice grinder (or coffee grinder) and grind until smooth.

Chicken Rollatini with Mushroom Marsala Sauce →

Eggplant Rollatini (also called Eggplant Involtini) is a classic Italian dish made with thin slices of eggplant rolled around a stuffing of ricotta and spinach; fried or baked and served with tomato sauce and melted mozzarella. This Chicken Rollatini recipe uses thin chicken cutlets rolled around a stuffing of Fontina cheese, Prosciutto, and Sage. The slightly nutty-sweet mushroom-marsala wine sauce provides a nice compliment to the chicken, rich runny Fontina, and the slightly bitter Sage. I love toasted Sage, so I garnish the dish with crumbled toasted Sage. Easy and satisfying to make for the family and elegant and delicious enough to serve for a dinner party. Buon appetito!

Serves 4
Ingredients:

• 2 chicken breasts cut in half lengthwise (be careful!) and flattened so you have 4 chicken cutlets about ¼ inch thick

• 3 tablespoons flour

• ½ cup of shredded Fontina cheese

• 1/3 cup + 2 teaspoons chopped sage leaves

• 2 thin slices of Prosciutto cut in half and folded in half so you have 4 pieces of prosciutto

• 8 or 10 ounces of mushrooms of your choice, sliced, stems removed (I prefer wild mushrooms, but button mushrooms work as well.)

• 1 cup dry Marsala wine

• 1 teaspoon grated lemon zest

• 2 cups chicken broth

• salt and pepper

• 6-8 large sage leaves for optional garnish (see *Note below)

Preparation:

1. Pound your chicken cutlets between sheets of plastic wrap with a meat mallet or rolling pin so you have 4 cutlets about a ¼ inch thick.

2. Lay out the cutlets and put about 2 tablespoons of shredded Fontina on each cutlet.

3. Put 2 or 3 teaspoons of chopped sage over the Fontina and cover with a piece of the folded Prosciutto.

4. Carefully roll up the cutlet and tie snugly in the middle with a length of cooking twine; trim off any extra twine once tied.

5. Salt and pepper the rolled cutlets (rollatini) and dredge in the flour, shaking off extra flour.

6. Brown the rollatini on all sides over medium high heat in a cast iron or other heavy bottomed pan; remove the rollatini from the heat and cover to keep warm.

7. Add the sliced mushrooms and 2 teaspoons of sage with a little of the Marsala or chicken broth and scrape up any brown crusty bits stuck to the pan.

8. Once the mushrooms have released their moisture and begin to brown add the Marsala, lemon zest, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and cook over medium high heat until reduced by a half.

9. Add the broth and reduce by half.

10. Return the rollatini to the pan and coat with the sauce while cooking for about 3-4 minutes more until fully heated through.

11. Optional: garnish with crumbled toasted sage leaves.

(*Note: save 6-8 large sage leaves and fry them in a hot pan with a little olive oil. They will cook very quickly so pay attention; turn them once and remove to a paper towel; sprinkle with coarse salt and set aside. This takes about 3-4 minutes total. Do this before you start cooking the main dish.)

Serve over buttered egg noodles accompanied by the vegetable and/or salad of your choice. For wine, a balanced, crisp, not too buttery Chardonnay, or a Chablis, or ever-food-friendly dry Riesling or Viognier matches nicely with this dish.

Chicken Marsala →

Marsala wine is a fortified wine made in Sicily that is most commonly used in cooking to create nutty, rich caramelized sauces. It’s an amazing addition to the chef’s kitchen. This Chicken Marsala is an elegant, easy to make dish with a sauce that combines mushrooms in a creamy sauce flavored with shallots, dry Marsala wine and fresh sage. The slightly bitter, nutty flavor of the sage combines nicely with the nutty, fruitiness of the Marsala. A dash of fresh lemon juice and a pinch of lemon zest just before serving brighten the dish. Serve over rice or egg noodles with green beans or sugar snap peas.

Serves 4
Ingredients:

• 1 3/4 cups reduced-sodium chicken broth (14 fl oz)

• 2 tablespoons finely chopped shallot

• 5 tablespoons unsalted butter

• 10 oz mushrooms, trimmed and thinly sliced

• 1 1/2 teaspoons finely chopped fresh sage

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper

• 1 cup all-purpose flour

• 4 skinless boneless chicken breast halves (about 2 lb total)

• 2 tablespoons extra-virgin olive oil

• 1/2 cup plus 2 tablespoons dry Marsala wine

• 2/3 cup heavy cream

• 1 teaspoon fresh lemon juice

• ½ teaspoon lemon zest

• 4-6 large sage leaves toasted and crumbled as a garnish (optional)

Preparation:

1. Put oven rack in middle position and preheat oven to 200°F.

2. Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.

3. Cook the shallot in 3 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring, until the shallot begins to turn golden (about 1 minute). Add the mushrooms, sage, salt, and pepper and cook, stirring occasionally, until the mushrooms release their liquid and they begin to brown (6 to 8 minutes). Remove from heat.

4. Gently pound the chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin.

5. Pat the chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging the chicken in 1 layer.

6. Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half the chicken, turning over once, until nicely golden and just cooked through (about 4 minutes). Transfer the cooked chicken to a large heatproof platter, arranging in 1 layer, tent and put the platter in a warm oven. Wipe out the skillet with paper towels and cook the remaining chicken in the same manner. Transfer to the warm oven arranging the cutlets in 1 layer.

7. Add 1/2 cup Marsala to the skillet and boil over high heat, stirring and scraping up brown bits for about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until the sauce is slightly thickened (6 to 8 minutes). Add the lemon juice, lemon zest, and remaining 2 tablespoons wine.

8. Serve the chicken topped with sauce. Garnish with toasted sage (optional).

Some wines that would stand up to the creamy richness and pair well with this dish are white Burgundy, or a Viognier or Marsanne based white wine from the Rhône region of France. Other options would be Pouilly Fume or a not-overly oaked California Chardonnay. Avoid overly minerally and acidic whites.

Source: Gourmet Magazine June 2005, https://www.epicurious.com/recipes/food/views/chicken-marsala-232152

Chicken Piccata with Shitake Mushrooms →

Satisfying, quick and easy, this briny-buttery-lemony-rich chicken recipe is a take on the classic dish Chicken Piccata but made a bit softer and less tangy with the addition of umami-rich shitake mushrooms and chicken stock instead of water. Serve over egg noodles or bow-tie pasta; a side vegetable or a green salad completes the meal.

Serves 4

Ingredients:

• 2 large skinless, boneless chicken breasts

• 3 ½ oz. shiitake mushrooms, stemmed and sliced

• Kosher salt

• black pepper

• ½ cup all-purpose flour

• 4 Tbsp. extra-virgin olive oil, divided

• 4 garlic cloves, thinly sliced

• ⅓ cup dry white wine

• ½ cup chicken broth

• 1 teaspoon lemon zest (no bitter white pith)

• 1 Tbsp. drained capers, coarsely chopped

• 4 Tbsp. unsalted butter, cut into pieces

• 2 Tbsp. fresh lemon juice (or more to taste)

• Chopped parsley and lemon wedges (for serving)

Preparation:

1. Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½" thick or less). Season lightly with salt and pepper.

2. Place flour in a medium shallow bowl. Working one at a time, place cutlets in a bowl and toss to coat in flour. Knock off excess flour and transfer to a plate.

3. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Working in batches if needed to avoid overcrowding the pan, cook cutlets, without moving them, until deeply browned underneath, about 2 minutes. Turn over and cook on the other side just until chicken is nearly cooked through, about 30 seconds. Transfer to a clean plate and tent with aluminum foil.

4. Add the shitake mushrooms and a tablespoon of oil to the skillet and cook over medium-high heat until the mushrooms release their water and begin to brown. Transfer to the same plate with the browned chicken.

5. Add the remaining 1 tablespoon of oil and sliced garlic to the skillet and cook, reducing the heat and stirring often until golden brown, keeping the garlic from scorching and becoming bitter. (about 2 minutes)

6. Add wine, lemon zest, and capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of the skillet, until liquid is almost completely evaporated. (about 3 minutes)

7. Add ½ cup chicken broth followed by the butter. Stir or swirl the pan vigorously while the butter melts to help it form an emulsion with the chicken stock. (about 1 minute)

8. Return chicken and mushrooms to the skillet with the sauce and simmer for about 2-3 minutes until chicken is cooked through and sauce is thick enough to coat a spoon. Remove from heat and stir lemon juice into the sauce; season with salt starting with ¼ teaspoon and adding more to your taste. Transfer chicken and sauce to a platter and top with parsley; serve with lemon wedges.

*Note: choose a medium bodied white wine that is not too minerally and acidic. A soft white wine from the Loire Valley, a Viognier, or a lighter style Chardonnay that is not too full bodied and oaky will pair well with this dish.

Adapted from a recipe by Chris Morocco @ https://www.bonappetit.com/recipe/chicken-piccata-2